Production and characterization of cowpea protein hydrolysate with optimum nitrogen solubility by enzymatic hydrolysis using pepsin

Mune, Martin Alain Mune; Minka, Samuel René

doi:10.1002/jsfa.8076

Cited by 12 publications

(10 citation statements)

References 25 publications

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“…According to the low values of the probability factor ( P < 0.01) obtained, the models are considered statistically significant. Therefore the fitted models significantly ( P < 0.05) represented the data for all response factors studied …”

Section: Resultsmentioning

confidence: 84%

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Dermesonlouoglou

Giannakourou

2018

J Sci Food Agric

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This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, a , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 84%

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Dermesonlouoglou

Giannakourou

2018

J Sci Food Agric

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“…Dispersiones de APHN y APHOP (30 mL, 10 mg/mL) se colocaron en un tubo graduado (6.2 cm de diámetro) y se agitaron por 3 min a velocidad 2 con una batidora Black & Decker (Power Pro 175-Watt, Maryland, DE, EUA) a temperatura ambiente. El porcentaje de incremento en espuma se registró como capacidad espumante (CE) (Mune et al, 2016). El volumen de líquido drenado en la parte inferior de los tubos graduados y la disminución de la Alejandro Martínez Velasco…”

Section: Evaluación De Las Propiedades Espumantes De Aphn Y Aphopunclassified

“…La desproporción es el crecimiento de burbujas de gas a expensas de las más pequeñas y se acelera como resultado del drenado. La capacidad espumante (CE) es un buen indicador de la estabilidad de la espuma (Mune and Minka, 2016). La CE de APHOP (258.3%) fue significativamente mayor que la de APHN (145.8%) (ver Figura 10a).…”

Section: Características Espumantesunclassified

“…NFPI and OFPI dispersions (30 mL, 10 g•L −1 ) were placed in a graduated tube (6.2 cm diameter) and shaked for 3 min at speed 2 with a Black & Decker mixer (Power Pro 175-Watt, Maryland, DE, USA) at room temperature. The percentage increase in foam was recorded as foaming ability (FA) [23]. The volume of liquid drained to the bottom of the graduated tubes and foam height decrease related to collapse at room temperature, were recorded at 0, 15 and 30 min.…”

Section: Evaluation Of Foaming Properties Of Nfpi and Ofpimentioning

confidence: 99%

“…Coalescence, which is the breakage of the thin film between two bubbles, becomes more likely, with bubbles size distribution shifting to larger bubbles [42]. Foaming ability (FA) is a good indicator of foaming stability [23]. FA of OFPI (258.3%) was significantly higher than that of NFPI (145.8%) (see Fig.…”

Section: Foam Characteristicsmentioning

confidence: 99%

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Efecto del ultrasonido de alta intensidad sobre las propiedades fisicoquímicas, estructurales y superficiales de proteína de Haba (Vicia faba L.)

Velasco

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Response surface methodology was used for establishing the amplitude (72.67%) and time (17.29 min) high intensity ultrasound (HIUS) conditions leading to an optimized faba bean protein isolate (OFPI) with lower interfacial tension, zeta potential and viscosity, and higher solubility than native faba bean protein isolate (NFPI). OFPI showed significantly higher adsorption dynamics at the air-water interface, and produced foam with significant smaller bubble diameter, higher overrun, stability and yield stress, and lower liquid drainage than NFPI.Fourier Transform Infrared Spectroscopy (FT-IR) revealed that the secondary structure of OFPI deferred from NFPI in terms of increases in β conformations (6.61% β-sheet, 19.6% β-turn, 0.8% anti-parallel β-sheet) and decreases in inter-molecular aggregates (43.54%). Multienzyme study pinpointed that the structural changes could have induced a decrease on the relative protein digestibility of OFPI respect that of NFPI. The results of this work demonstrate that HIUS technology improves the surface and foaming properties of faba bean protein isolate, which may favour the revalorisation of this crop.

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Structure, physicochemical properties, and biological activities of protein hydrolysates from Zanthoxylum seed

Dong,

Li,

Sun

et al. 2023

J Sci Food Agric

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BACKGROUNDZanthoxylum seed, as a low‐cost and easily accessible plant protein resource, has good potential in the food industry. But protein and its hydrolysates from Zanthoxylum seed are underutilized due to the dearth of studies on them. This study aimed to investigate the structure and physicochemical and biological activities of Zanthoxylum seed protein (ZSP) hydrolysates prepared using Protamex®, Alcalase®, Neutrase®, trypsin, or pepsin.RESULTSHydrolysis using each of the five enzymes diminished average particle size and molecular weight of ZSP but increased random coil content. ZSP hydrolysate prepared using pepsin had the highest degree of hydrolysis (24.07%) and the smallest molecular weight (<13 kDa) and average particle size (129.80 nm) with the highest solubility (98.9%). In contrast, ZSP hydrolysate prepared using Alcalase had the highest surface hydrophobicity and foaming capacity (88.89%), as well as the lowest foam stability (45.00%). Moreover, ZSP hydrolysate prepared using Alcalase exhibited the best hydroxyl‐radical scavenging (half maximal inhibitory concentration (IC50) 1.94 mg mL−1) and ferrous‐ion chelating (IC50 0.61 mg mL−1) activities. Additionally, ZSP hydrolysate prepared using pepsin displayed the highest angiotensin‐converting enzyme inhibition activity (IC50 0.54 mg mL−1).CONCLUSIONThese data showed that enzyme hydrolysis improved the physicochemical properties of ZSP, and enzymatic hydrolysates of ZSP exhibited significant biological activity. These results provided validation for application of ZSP enzymatic hydrolysates as antioxidants and antihypertensive agents in the food or medicinal industries. © 2023 Society of Chemical Industry.

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Production and characterization of cowpea protein hydrolysate with optimum nitrogen solubility by enzymatic hydrolysis using pepsin

Abstract: The solubility of cowpea protein hydrolysate was adequately optimized by response surface methodology, and the hydrolysate showed adequate functionality for use in food. © 2016 Society of Chemical Industry.

Cited by 12 publications

References 25 publications

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Efecto del ultrasonido de alta intensidad sobre las propiedades fisicoquímicas, estructurales y superficiales de proteína de Haba (Vicia faba L.)

Structure, physicochemical properties, and biological activities of protein hydrolysates from Zanthoxylum seed

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